Effects of infrared radiation on protein solubility and antioxidants content in maize flour

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Zilic, S ^a,b   Hadzitaskovissukalovic, V ^a,b   Milasinovic, M ^a,b   Terzic, D ^a,b   Maksimovic, M ^a,b  

^a Maize Research Institute   (Serbia)

^b UNIVERSITY OF DEFENCE   (Serbia)

Author keywords

carotene; Antioxidants; Chemical composition; Maize flour; Soluble proteins; Tocopherols

Indexed keywords

ZEA MAYS;

EID: 68949208833     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (3)

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2. ABE N., MURATA T., HIROTA A. (1998): Novel DPPH radical scavengers, bisorbicillinol and demethyltrichodimerol, from a fungus, Bioscience, Biotecnnoiogy, and Diocnemistry. 62: 661-666.
3. OUFNAC D.S., Xu Z., SUN T., SABLIOV C, PRINYAWI-WATKUL W., GODBER J.S. (2007): Extraction of antioxidants from wheat bran using conventional solvent and microwave-assisted methods. Cereal Chemistry, 84: 125-129. (Pubitemid 46642040)